Still way too hot to cook inside here in Colorado. But, heat has one good byproduct: great produce from the garden. One vegetable that loves the heat is cucumber. My garden is just starting to pump them out which means lots of cucumber salads. Cucumbers are full of water making them a crunchy, refreshing dish on hot days.
For those of you without a garden, cucumbers are inexpensive at the supermarket right now. On sale, you can get 2 or even 3 for a $1. Not a bad deal for such a refreshing and versatile vegetable. Though you can use regular yogurt, Greek yogurt works better - the dressing will be thicker and will hold up better if you plan to eat it the next day.
You can substitute basil or parsley for the mint here. They are delicious with cucumbers too.
Cucumbers in Yogurt with Mint
2 cucumbers, peeled
½ cup Greek yogurt
1 Tablespoon lemon juice
1 Tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper
1 Tablespoon chopped fresh or frozen mint (see Note)
Cut the ends off (they are sometimes bitter). Cut the cucumbers lengthwise. If they have well-developed seeds, scoop these out with a spoon and discard. Cut crosswise into ¼ inch slices.
Combine yogurt, lemon juice, olive oil, salt, pepper, and mint in a medium bowl. Add cucumber slices and mix to coat with dressing.
Great on some lettuce, alone, or as a relish for grilled fish or chicken.
Note: Frozen mint well work just as well here. See this post for instructions on freezing fresh herbs.